Butter-Crust Apple Pie Recipe

My father loves apple pie, and I’ve been baking them since I was a child. An out-of-the-ordinary spice combination and buttery crust make this one stand out from the rest. —Courtney Irwin, Reno, Nevada

Nutritional Facts

Directions

In a large bowl, combine flour and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in fourths so that two portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.

In a large bowl, combine the apples, sugar, brown sugar, molasses, flour and spices.

Roll out one larger portion of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Spoon half of filling into crust. Repeat with remaining large portion of dough and filling.

Roll out remaining pastry to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white and water; brush over pastry.

Bake at 375° for 55-65 or until crust is golden brown. Cool on a wire rack.Yield: 2 pies (8 servings each).

Originally published as Butter-Crust Apple Pie in Country Woman Christmas
Annual 2011, p52